Functional black bean-enriched chocolate cookies: a sensory-compatible nutritional strategy for children and adolescents with autism spectrum disorder
- MOJ Food Processing & Technology
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Bruna Letícia Oliveira Gomes,1,2 Ariel Albuquerque Pio,2,3 Angelina de Sousa Chagas,1,2 Samanta de Souza Rezende,2,4 Ana Beatriz de Oliveira Boroni,1,2 João Carlos Viana Malta,5 Emanueli do Nascimento da Silva,5 Késia Regina Ferreira Santos,2,4 Reginaldo de Souza Monteiro,2,3 Bruno Elias Pereira Nogueira da Gama,1 Mirella Rodrigues Fernandes da Silva,1 Silvia Mendonça Vieira,1,2 Patrícia Aparecida Pimenta Pereira1-3
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Abstract
Children and adolescents with Autism Spectrum Disorder (ASD) often exhibit feeding difficulties, such as food selectivity and sensory-related aversions, which can compromise their nutritional status and micronutrient intake. Innovative food strategies are needed to improve dietary quality and acceptance in this population. This study aimed to develop chocolate cookies with partial substitution of wheat flour by black bean flour (Phaseolus vulgaris L.) and evaluate their nutritional composition, iron content and in vitro bioaccessibility, as well as sensory acceptance by children and adolescents with ASD. Four formulations were prepared with 0%, 30%, 50%, and 70% substitution levels. Physicochemical analyses, iron quantification, and in vitro digestion assays were conducted. Sensory evaluation was performed by parents/guardians and by 15 autistic children and adolescents using a structured hedonic scale. The sample size corresponded to all eligible participants with ASD enrolled in specialized support institutions (APAE and CAPSj) in Ouro Preto and Mariana who consented to participate in the study, ensuring full inclusion of the accessible and willing population. The formulation with 70% black bean flour showed the highest protein and dietary fiber contents, along with a reduced energy value and lower saturated fat content compared to commercial cookies. The 30% substitution level presented the most favorable balance between total iron content and bioaccessible fraction. Sensory evaluation indicated good acceptance of the 30% and 50% formulations by the target group. Partial replacement of wheat flour with black bean flour in cookies is a promising strategy to enhance the nutritional quality and sensory adaptability of foods for individuals with ASD. The findings support the feasibility of incorporating such functional products into the diet of this population. Further longitudinal studies are warranted to assess long-term impacts on nutritional status and behavioral outcomes.
Keywords
autism spectrum disorder, food selectivity, functional foods, black bean flour, iron bioaccessibility, sensory acceptance, dietary intervention
